Shrimp With Spiced Masala And Coconut Milk
By á-170456
Ingredients
- MASALA:
- 2 tablespoons vegetable oil
- 2 cups chopped onions
- 4 large garlic cloves minced
- 1 1/2 teaspoons garam masala
- 1 1/2 teaspoons curry powder
- 1 1/2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1 can diced tomatoes in juice - (28 oz)
- 1 cup plain whole-milk yogurt
- Salt to taste
- Freshly-ground black pepper to taste
- SHRIMP:
- 2 tablespoons vegetable oil
- 2 pounds uncooked large shrimp peeled, deveined
- 1 can unsweetened coconut milk - (13 1/2 oz)
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped green onion tops
- 1 1/2 tablespoons fresh lemon juice
- Salt to taste
- Freshly-ground black pepper to taste
Details
Servings 8
Preparation
Step 1
For masala: Heat oil in large nonstick skillet over medium heat. Add onions; sauté until deep golden, about 20 minutes. Add garlic and all spices; stir 1 minute. Cool to lukewarm. Puree tomatoes with juices and yogurt in processor until almost smooth. Add onion mixture; puree until almost smooth. Season masala to taste with salt and pepper. (Masala can be made 1 day ahead. Cover and refrigerate.)
For shrimp: Heat oil in heavy large deep skillet over medium-high heat. Add shrimp and sauté until partially cooked, about 2 minutes. Stir in coconut milk, cilantro, green onions, lemon juice, and prepared masala. Simmer until shrimp are opaque in center, about 3 minutes longer. Season to taste with salt and pepper and serve.
This recipe yields 8 servings.
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